This recipe was inspired by the tiffin cake in today’s Sunday Telegraph. I thought it looked very tempting so I created a version suitable for low-carb diets.A tiffin cake base is usually made from biscuits mixed with butter and cocoa powder. My low-carb, gluten-free tiffin cake version uses toasted nuts and seeds to achieve the required crunchy factor.

This recipe includes an insane amount of chocolate, so the carb count is a bit higher than usual, at about 8g net carbs per serving (if you are looking for lower carb content, check out my other chocolate-based recipes, as most of them have a lower carb content than this).

To make the cake:

Melt 60g of butter and 60g of chocolate using the water bath method – put the bowl to sit on top of a larger pan of simmering water, so that part of the bowl is inside the pan and just above the water. (This is called Bain-Marie, or “water bath” – watch this 50-second video if you are not sure how to do it).

Toast your mixed nuts and seeds in a hot pan and crush them lightly.

Add the toasted nuts and seeds, ground almonds and 1 tbsp Truvia into the melted chocolate and mix thoroughly.

Butter a 23cm (9 inch) springform tin and spread your nuts and chocolate mixture in a single layer. Stick it in the fridge while you prepare the filling.

Melt the remaining chocolate (210g / 7 oz) as above.

Once completely melted, cool it down to room temperature.

Slowly mix double cream, vanilla extract and the remaining 3 tbsp of Truvia into the melted chocolate and blend well.

Pour the chocolate filling over the base layer in your cake tin.

Refrigerate overnight, or stick in the freezer for an hour or so if you need it urgently.

Before serving, sprinkle some cocoa powder or chocolate shavings over the top.

Be careful when cutting the cake as its texture is different to standard baked cakes, so don’t let it break.